Tuna Cakes
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
12 1/2 |
ounces |
tuna in water -- drained |
|
3/4 |
cup |
panko |
|
1/4 |
cup |
green onions -- minced |
|
2 |
tablespoons |
pimientos -- minced |
|
1 |
whole |
egg |
|
1 |
tablespoon |
Dijon mustard |
|
1/2 |
teaspoon |
lemon zest |
|
1 |
tablespoon |
fresh lemon juice |
|
2 |
tablespoons |
unsalted butter |
| Mix everything together and shape into 4 patties. Heat butter over medium heat in skillet. Cook the tuna cakes until golden on both sides. Makes 4 servings. |
| Per Serving: 220 Calories; 8g Fat (34.6% calories from fat); 26g Protein; 9g Carbohydrate; 1g Dietary Fiber; 95mg Cholesterol; 398mg Sodium. Exchanges: 1/2 Grain (Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates. |